Chicken and Potato Pie

Submitted by Stew-It

"This is a great recipe. It doesn't take long to make, and can be made with left overs and vegies that would normally be discarded. The other good thing about this recipe is that people with Celiac Disease (Gluten Intolerance) can eat it as this pie uses potato for the crust instead of pastry. We usually buy a pre-cooked BBQ chicken and eat the white meat. Then the rest of the bird gets chucked in a big pot and boiled for about 45 minutes. Once cooled, the meat is pulled off and the bones, skin and cartilage is thrown away. Start with about 1 litre of water boil it down until you have about 200mL left. The liquid that is left behind will thicken and is what makes this luscious."

 

• Ready In: 1hr 25mins
• Ingredients: 11
• Yields: 1 pie
• Serves: 4-6

ingredients

• 1 (500 g) whole chickens
• 1 medium onion, finely chopped
• 1 large potato, diced into 1/2cm cubes (for filling)
• 2 large carrots, diced into 1/2cm cubes
• 1 cup peas
• 1⁄2 cup beans
• 1⁄2 cup corn kernel
• 1 liter water
• 3 large potatoes (for top)
• 3 large potatoes (for 'crust')
• 2 tablespoons cornflour

directions

1. Pre-heat over to around 150degrees CELSIUS.
2. Put water into a large pot.
3. Add chicken (complete carcase - bones and all - remove stuffing if stuffed).
4. Add any additional herbs as desired (pepper, basil, bay leaves are nice).
5. Boil for around 45 minutes - until around 200mL is left in pot.
6. Remove from heat and allow to cool.
7. Once cool, strip meat from bones. Discard the bones, cartilage and skin.
8. Place meat, carrots, onions, corn and diced potatoes into pot and boil for around 10 minutes.
9. Add peas and beans and cook for a further 5 minutes.
10. Reduce heat.
11. Mix one tablespoon of corn flour with about 50mL of water.
12. Pour into pot and stir. Mixture should thicken. If it doesn't, add a bit more cornflour and water.
13. Remove from heat and allow to cool.
14. To make mashed potato: In another pot, boil potatoes until soft.
15. Once soft, drain and mash with some milk and a little butter until smooth.
16. To make crust: Finely (1/4cm thick) slice the potatoes and lay in bottom of pie tray. Do the same with the edges. This can be as thick as you wish.
17. Once the filling has cooled, spoon into the pie dish. This should be quite thick now.
18. Using a spoon, cover the filling with mashed potatoes to the edge. Rough the top with a fork, then sprinkle with grated parmesan cheese (if desired).
19. Cook for around 40 minutes. The crush should go crunch and a golden brown.